These Whole Wheat Cinnamon Rolls are soft, lightly nutty, and filled with cozy cinnamon flavor from edge to edge. They're the kind of homemade treat that feels comforting without being heavy!
If you've been hesitant to try yeast baking with whole wheat flour, Whole Wheat Cinnamon Rolls are a great place to start. The steps are straightforward, forgiving, and well worth the wait. Once these rolls are in the oven, everyone will come running! It’s the cinnamon magic that I can’t resist, just like my Cinnamon Buckwheat Muffin and Cinnamon Tea Cookies!
Using a blend of whole wheat flour and all-purpose flour keeps these rolls tender while adding that subtle, hearty flavor that makes them extra satisfying. The dough bakes up beautifully fluffy, and the cinnamon-sugar filling melts into every swirl. Add a simple glaze for a touch of sweetness, or enjoy them warm straight from the pan.
🧾 Ingredients Needed
For the dough:
- whole wheat flour
- all-purpose flour
- active dry yeast
- warm milk (110°F)
- granulated sugar
- unsalted butter, melted
- large eggs
- salt
For the filling:
- unsalted butter, softened
- brown sugar, packed
- ground cinnamon
For the glaze (optional):
- powdered sugar
- milk
- vanilla extract
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
- Make it extra cozy by adding a pinch of nutmeg or cardamom to the filling!
- Sprinkle chopped pecans or walnuts over the cinnamon sugar for a nutty crunch.
- Swap vanilla glaze for powdered sugar mixed with maple syrup!
- Use plant-based milk and butter alternatives for a dairy-free version of cinnamon rolls!
🥣 How to Make
STEP ONE: In a mixing bowl, dissolve yeast in warm milk with the sugar and salt. Let it sit for 5-10 minutes until foamy.
STEP TWO: In a medium bowl, mix whole wheat flour and all-purpose flour.
STEP THREE: Add the flour mixture to the wet ingredients to form a soft dough.
STEP FOUR: Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
STEP FIVE: Punch down dough and roll into a 12×18-inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
STEP SIX: Roll dough tightly from the long side and cut into 12 even rolls.
STEP SEVEN: Place rolls in a greased 9×13-inch pan, cover, and let rise 30-40 minutes.
STEP EIGHT: Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown. If desired, mix glaze ingredients and drizzle over warm rolls before serving.
⭐ Pro Tips ⭐
- Don't overheat the milk! Too hot can kill the yeast.
- Knead until the dough springs back slightly when pressed.
- Use unflavored dental floss for clean cinnamon roll cuts and less hassle!
- Cover loosely during rising to prevent drying out. This allows you to retain that moisture!
- For softer rolls, avoid overbaking. Golden edges are a sign it’s already perfect!
More Cinnamon Recipes
If you tried this Whole Wheat Cinnamon Rolls or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Whole Wheat Cinnamon Rolls
Ingredients
For the dough:
- 2 cups whole wheat flour
- 1 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk 110°F
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 large eggs
- ½ teaspoon salt
For the filling:
- ¼ cup unsalted butter softened
- ½ cup brown sugar packed
- 2 teaspoon ground cinnamon
For the glaze (optional):
- 1 cup powdered sugar
- 2-3 teaspoon milk
- ½ teaspoon vanilla extract
Instructions
- In a mixing bowl, dissolve yeast in warm milk with the sugar and salt. Let sit for 5-10 minutes until foamy.
- Add melted butter and eggs to the yeast mixture. In a medium bowl, mix whole wheat flour and all-purpose flour.
- Add the flour mixture to the wet ingredients to form a soft dough.
- Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
- Punch down dough and roll into a 12×18-inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Roll dough tightly from the long side and cut into 12 even rolls.
- Place rolls in a greased 9×13-inch pan, cover, and let rise 30-40 minutes.
- Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown. If desired, mix glaze ingredients and drizzle over warm rolls before serving.
Notes
- Don't overheat the milk! Too hot can kill the yeast.
- Knead until the dough springs back slightly when pressed.
- Use unflavored dental floss for clean cinnamon roll cuts!
- Cover loosely during rising to prevent drying out.
- For softer rolls, avoid overbaking. Golden edges are perfect!
Nutrition
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